Steps

1. Peel and finely chop 1/4 onion (60g).
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2. Mix 1 tsp Potato Starch with the chopped onion. [Tip!] This prevents stickiness from the onion's moisture and helps the mixture bind well.
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3. Finely chop the green part of the long green onion, about 10cm.
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4. Finely chop the pork belly, thinly sliced 250g into 5mm to 1cm pieces.
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5. Add 2 tsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, 1/2 tsp Sugar, 1/2 tsp Chicken Bouillon Powder, a pinch of Salt and Pepper, and 1 tbsp Potato Starch to the pork and mix well.
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6. Add the chopped onion and green onion to the seasoned pork and mix further.
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7. Scoop the meat mixture with a spoon, form it into a ball, and place on a cutting board.
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8. Place a shumai wrapper on top of the formed meatball. Pinch and invert it, then cup your hand around it like a ring.
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9. While applying pressure from the outside, press down with a spoon from the top to shape the shumai. [Tip!] The combination of inward and outward pressure firmly attaches the wrapper to the meat. [Tip!] If you don't have shumai wrappers, gyoza wrappers can be used as a substitute. Gyoza wrappers are thicker, so wetting both sides of the edges with water before wrapping will help them stick neatly.
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10. Arrange the wrapped shumai with space between them in a lightly oiled frying pan.
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11. Heat the frying pan over medium heat. Once it's warm and begins to sizzle, reduce the heat to medium-low.
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12. Pour 100ml (7 tbsp) of Water around the edge of the pan, cover with a lid, and steam for 8 minutes.
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13. After steaming for 8 minutes and the water has evaporated, increase the heat to medium-high to evaporate any remaining moisture and cook until the bottoms are browned. [Tip!] Browning the bottoms creates a crispy texture for your pan-fried shumai.
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14. Once the bottoms are golden brown, they are ready. Transfer to a plate.
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